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Breaded Pork Chops with Thyme

These delicious pork chops are made with panko, a Japanese variety of flaky bread crumb that tends to be lighter, crispier, and crunchier than Western bread crumbs. Also Try: Potato and Leek Gratin, Poached Pears with Stilton

  • servings: 4

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Ingredients

  • 1 cup plus 2 teaspoons coarse salt, plus more as needed
  • 1 cup sugar
  • 10 whole black peppercorns
  • 4 (2-inch) pieces orange zest
  • 4 (1 1/2-inch-thick) bone-in center cut pork chops
  • 1 1/2 cups panko bread crumbs
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon freshly ground black pepper, plus more as needed
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup safflower oil

Directions

  1. Step 1

    Fill a large saucepan with 6 cups water. Add 1 cup salt, sugar, peppercorns, and orange zest. Bring to a boil over medium-high heat and cook until salt and sugar have dissolved; remove from heat and let brine mixture cool completely. Transfer to a large, deep bowl.

  2. Step 2

    Add pork chops to cooled brine mixture and transfer to refrigerator; let marinate for 1 hour.

  3. Step 3

    Preheat oven to 350 degrees. Fit a rimmed baking sheet with a rack and set aside.

  4. Step 4

    Remove pork from brine mixture and pat dry; season with salt and pepper.

  5. Step 5

    In a shallow dish, mix together panko, thyme, remaining 2 teaspoons salt, and 1/2 teaspoon black pepper; set aside. Place flour in a second shallow dish and egg in a third shallow dish.

  6. Step 6

    Carefully dredge each pork chop in flour, shaking off any excess. Then dip each pork chop in egg to fully coat. Finally, dredge pork chops in panko mixture to coat, shaking off any excess.

  7. Step 7

    Heat safflower oil in a large skillet over medium heat. Add pork chops to skillet and cook, turning once, until golden brown, 3 to 5 minutes per side. Transfer pork chops to prepared baking sheet and put in oven. Continue cooking until pork is cooked through, 5 to 7 minutes. Serve immediately.

Source
The Martha Stewart Show, September 2010

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Reviews (6)

  • megansmaking 22 May, 2012

    I made this tonight, and was blown away. It was absolutely delicious! It was fairly salty. I am a healthy eater, and this is a little off my radar with so much salt and being fried. But, never the less you don't hear me complaining. I took the advice of other users and did reduce the salt and rinse off the brine. Hard to say how much I reduced it by, but use your judgment. Totally making this again!

  • amandadj 27 Nov, 2011

    Wonderful taste.. slightly too salty. I am so glad to have this brine recipe, but will reduce salt & sugar next time, also the overall volume. Thanks for the tip on rinsing after the brine. These were a delicious dinner. I will certainly make again.

  • RazorbackGuy 1 Mar, 2011

    I'm sitting here eating one of the porkchops and it's wonderful! I did reduce the salt/sugar by over half and the meat was still tender but not salty. Also, I made sure rinse the chop before drying and preparing. Definitely a keeper recipe!

  • Feffienookie 19 Jan, 2011

    ALWAYS rinse the meat after you brine! No matter what any recipe says, always do it!
    Also, do not bringe for more than an hour or it gets very salty.

  • rochellelanphear 16 Dec, 2010

    One cup of salt is WAY TOO MUCH! I could barely eat the pork chop and my grandmother had to discard hers. What is the chef thinking when they decided to add one cup of salt? This recipe would have been delicious without all that salt.

  • merrier 23 Sep, 2010

    Taking me much longer than the recipe indicates to get the pork chops to 160 degrees (safe pork temperature).